EASTER bagel in air fryer. The EASIEST on the planet
Every so often a new appliance comes out that becomes fashionable, we have experienced the boom of programmable pots, super kitchen robots, slow cookers and thus our kitchen cabinets are filling up with those small appliances that at a given moment we thought that they would save our lives and that we have left cornered.
Now we have a new little toy on our hands and it is the air fryerof which I am totally "in love" as the moderns say. A year and a half ago I had the first air fryer that was (like most) with resistance only on the top and since last summer I have the double resistance (bottom and top) that I am excited about.
My infallible recipe for ROSCA DE PASCUA in an air fryer.
Every time I do more things in the air fryer for comfort, to save on energy costs and because you are constantly asking me deep fryer recipesso today I bring you one EASTER THREAD that it will not be like the egg thread that you like so much but if you like the roscones like me, I assure you that it has been frankly acceptable with a rich and fluffy crumb.
If your fryer is smaller (mine is 6.4l) with this recipe you can make a bagel that fits in your basket and if you have leftover dough make some buns.
The ingredients of this bagel, all of them, including the flours, are from GIRL my usual supermarket
You can see this recipe on VIDEO
Easter bagel in air fryer
- 100 gram of strength flour TRADITIONAL ZAMORANA
- 200 gram all purpose wheat flour ROOSTER
- 1 egg
- 12 ml anise essence WELL
- 100 ml warm milk LARSA
- lemon zest
- fifty gram unsweetened plain yogurt
- 60 gram of sugar
- 60 gram melted butter
- pinch of salt
WITH SOURDOUGH: 100 g of sourdough + 10 g fresh yeast (or 3 g dry bakery yeast)
o WITHOUT SOURDough: 20 g fresh yeast (or 7 g dry baker's yeast) + 50 g more milk
o WITH PREFERMENT: make a preferment with 50 g of flour + 50 g of water and 5 g of fresh yeast (or 2 dry), mix everything and let it ferment the night before. Use the preferment + 7 g fresh yeast (or 3 g bakery dry yeast)
for the termination
- 1 I beaten egg
- 3 tbsp moistened with sugar
If you have decided to use SOURDOUGH, dissolve it in the milk and add it to a bowl along with all the ingredients except the flour.
In another (larger) bowl add the flours, mix slightly and add the liquids from the previous bowl. Mix with a spoon and when you can no longer with the spoon, knead inside the bowl until the ingredients are well combined.
Transfer the dough to a floured work surface and knead for about 10 minutes. It is a dough that handles well and hardly sticks.
Store the dough in a flour-dusted bowl, cover with a plastic wrap, and leave to rise in a warm place until doubled in size. The time will depend on the temperature of the kitchen and if sourdough, preferment or just yeast has been used.
Once the dough has doubled in size, transfer it to the work surface, round it, weigh it (now it weighs about 750 g) and divide it into two equal parts. Round each part and form two cords about 60 cm long.
Braid the cords together and join them forming a thread, we will wet the joints with a little water so that the union is firmer.Place the thread in a paper fryer mold or with baking paper cut to the size of the fryer basket.
Brush with beaten egg, barely cover with film and leave to ferment in a warm place until doubled in size. (between 40 and 60 minutes)
Once the second fermentation has taken place and before passing the bagel into the fryer basket, put a ring (you can make a ball out of aluminum foil if you don't have a ring) in the central hole of the bagel so that it doesn't get stuck. close during baking.Paint again with beaten egg and sprinkle with moistened sugar.
Place the thread holding it by the paper inside the fryer basket
IN DOUBLE RESISTANCE DUAL FRYER; preheat to 205º for 5 minutes and program the BAKE function at 155º for 25 minutes.
IN A SINGLE ELEMENT FRYER: preheat to 205º for 5 minutes, program at 150º for 12 minutes, turn the thread so that it is done from below and program at 150º for 8 minutes
IN TRADITIONAL OVEN: In a preheated oven at 180º with heat up and down for 20 minutes or until we see it slightly golden.
- if you want to use SOURDoughThe recipe I follow is THIS.
- Freeze the bagel in portionsTake out what you need and recover the juiciness of the crumb with 12 seconds of microwave at low power
- He total weight of this bagel just out of the oven are 750 g., keep in mind that this weight includes the one I used SOURDOUGH in the dough and it is 100 g
My experience with the air fryer and the model that I use, HERE.
Enjoy this delicious Easter thread
Leave a Reply